Mmmmm....Shrimp

Shrimp Salad-Stuffed Tomatoes

Hollowed-out tomatoes were the secret to elegant lunches in the '50s - and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.

Ingredients

• 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
• 1 stalk celery, finely diced
• 1/4 cup minced fresh basil
• 10 Kalamata olives, pitted and finely chopped
• 1 medium shallot, minced
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon white-wine vinegar
• Pinch of freshly ground pepper
• 4 large ripe tomatoes, cored

Directions

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Tomorrow be prepared because I'm researching my Kabobs ! :)

XOXO

Brownie Batch Number Seven

Chocolate Brownie Crunch

Recipe courtesy The Neely's

Ingredients

• Butter, for greasing pan
• 1 (21-ounce) box brownie mix
• 3 large eggs
• 10 chocolate-caramel covered wafers
• Ganache, for brownie topping, recipe follows
• Whipped topping, recipe follows
• Fresh raspberries
• Chocolate shavings

Directions

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Ganache:

• 2 tablespoons light corn syrup
• 4 ounces semisweet chocolate, chopped finely
• 1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.

foodnetwork.com

Brownie Batch Number Six

One of my Favorites....

Cookie Brownies

This recipe allows for many alterations of your own.
This could possibly be the easiest party treat ever.
So if your in a pinch and you need a fast treat for a get together or just a snack.....
then this is the best thing for you :)

Level: Simplest.

Basically the only thing you need is a package of your favorite brownie mix and a package of your favorite cookie mix :)
This allows for many different kinds of treats........

Lets say we're just making a traditional fudge brownie and chocolate chip cookie mixture.

Make the brownies as directed on the package and spread evenly throughout a 9x13 inch pan.

Then proceed to make the cookies as directed and plop large*** portions of the batter throughout the pan of brownie mix......

The final result should appear as 6-8 large**** cookies amidst the pan of brownie mix......

Bake the brownies as directed on their box and watch the cookies carefully as the time winds down.

The cookies should finish golden brown and the brownies warm and gooey yet still cooked throughly :)

What can I say.....the best of both worlds with this dish :)

Brownie Batch Number Five

Coffee and Cookie Brownies

Ingredients

• 1 16.5 to 18-oz. pkg. refrigerated sugar cookie dough
• 2 eggs, lightly beaten
• 1 19.5 oz. pkg. milk chocolate brownie mix
• 1/2 cup cooking oil
• 1/3 cup cooled strong coffee
• 1 cup semisweet or bittersweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

2. In a large bowl combine the eggs, brownie mix, cooking oil, and coffee until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

3. Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

Brownie Batch Number Four

Black and White Brownies

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1/2 cup butter
• 6 eggs
• 1-1/2 cups sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 8-ounce package cream cheese, softened
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 3 eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon shortening

Directions

1. In a small saucepan, combine 12 ounces semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Cool slightly.

2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside.

3. In a large bowl, combine the 6 eggs and the 1-1/2 cups sugar. Beat with an electric mixer on medium speed until light and lemon-colored.

4. In a medium bowl, combine the 1-1/2 cups flour, the baking powder, and salt. Add flour mixture to egg mixture; beat until well mixed, scraping side of bowl occasionally. Gradually add melted chocolate mixture and the 1 tablespoon vanilla; beat well. Spread evenly in prepared pan; set aside. Wash beaters thoroughly with soap and warm water; dry beaters.

5. In another large bowl, combine cream cheese and the 6 tablespoons butter. Beat on medium speed until light and fluffy. Add the 3/4 cup sugar; beat until fluffy. Add the 3 eggs, the 2 tablespoons flour, and the 2 teaspoons vanilla; beat well. Carefully spoon cream cheese batter evenly over the chocolate batter.

6. Bake in preheated oven for 35 to 40 minutes or until cream cheese layer appears set in center when gently shaken. Cool in pan on a wire rack (center may fall slightly as brownies cool).

7. In a small saucepan, combine the 3 ounces chocolate and the shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled brownies. Let stand until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Store leftovers in refrigerator. Makes 32 bars.

8. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Barbies

I absolutely HAD to share these with yall.

Hostess with the Mostess blogged about these simply scrumptious looking concoctions that I HAD to pass on to all of you :)

One they're Barbie so what girl wouldn't love them :)

Two. Pink Drinks !!!!!!

Barbie Dolls

1.5 oz Knob Creek
1 oz Cranberry
.75 oz Pineapple Juice
.75 oz fresh OJ
.75 oz fresh Lemon Juice
Ginger Ale

Combine all the ingredients except ginger ale in a shaker.
Shake well and pour.
Top with a splash of ginger ale.

XOXO

<3meg

TRY THIS !

Absolutely Delish ! I was watching Paula's Party last night and she made this, it looked so fabulous I had to try it, so I made it for dessert tonight and I will tell you, between 5 people, yeah only 5 !
the entire thing was gone in like 2 hours !
Really Try It, it's that good :)

Chocolate Bread Pudding

Recipe courtesy Paula Deen, 2007

Serves:
8 to 10 servings

Ingredients

* 1 loaf French or Italian bread, cut into cubes (about 15 cups)
* 3 cups milk
* 1/3 cup heavy cream
* 1/4 cup coffee flavored liqueur
* 1 cup sugar
* 1 cup packed light brown sugar
* 1/4 cup cocoa powder
* 1 tablespoon vanilla extract
* 2 teaspoons pure almond extract
* 1 1/2 teaspoons ground cinnamon
* 6 eggs, lightly beaten
* 8 ounces semisweet chocolate chips
* Pecan Rum Flambe Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
Pecan Rum Flambe Sauce:

1 stick butter

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

XOXO MMmmm

Chocolatini's <3

First off, those are chocolate shoes ! No way right ! Yes way !!!!
O my freaking god I want them !!!

Emmmm deliciosity ! To the Max !
Emmmm ok-- no really these are that fantastic !
And I love them the most because they aren't rediculously girly---
so here's what you do-- simplest thing ever ! And everyone Loves them ! :)
So you use a margarita mixer, or in my situation a bullet thermose haha--
works perfectly too by the way--

So you just need:
Milk
Hershey's Chocolate Syrup (or Strawberry fo Strawtini's haha)
And Smirnoff or Absolut Vanilla Vodka (creme de caccoa and espresson vodka work nicely as well, I like the vanilla vodka the best though)
Then some cutesy martini glasses
and lastly hot coccoa :)

Ok, so you mix about 1-1 1/2 cups of milk
1 shot of chocolate syrup
and 2 shots of your liquor

Shake it all up, really well- the frothier the better :) Mmmmm
and rim the glass with vodka and roll it in the hot coccoa

:) ENjoy

let me know what you think :)
xoxoxox
MissSweetTreats <3>

Joy to my Cupcakes

Well if you know me you know I love cupcakes, and if I have an opportunity to make them I jump at it, so I'm going to a Christmas dinner party Sunday night and I wanted to make fun Christmas treats for the after party, now I have hundreds of cookies left -not kidding- haha---but I wanted to make maybe a taco dip, fruit dip, this new potato onion cheese dip I found absolutely divine ! (I'll give you that recipe later)

But I decided to make some cupcakes as well and wanted to make some snowmen :) I've made may snowmen cupcakes in the past but I wanted them to be extra cute this time:) I found this recipe because I love love love almond so I'll make these cupcakes....

Almond Cupcakes
1/2 c butter, room temp
2/3 to 1 c sugar( depends on how sweet you like it)
3 eggs
1/2 tsp vanilla
1 tsp almond
zest of one small lemon
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 c milk
Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla and almond extracts and lemon peel. Mix flour, salt, and baking powder, stir in and then beat in milk.
Pour into lined muffin cups and bake 18-20 minutes at 350. cool

Cream Cheese Almond Frosting

8 oz cream cheese room temp
4 tbs butter
3 c confectioners sugar
1 tsp almond
1/2 tsp vanilla

beat butter and cream cheese together until mixed. Add rest of ingredients and beat until fluffy. Add a little cream if needed to get the right consistency. Use to frost cupcakes

and decorate them like this I believe :)
..............

to build/construct these cute little fellows you will need to:
*make your cupcakes two sizes, some in normal muffin/cupcake pans
and some in the smaller pans that make the mini muffins,
*put the smaller one on top of the large cupcake attaching it by frosting the bottom of the small one
*then frost your cupcakes as you wish- with the frosting above or your own
*cover both balls with coconut
*stick a big marshmellow on top for the head :)
* two pretzels or chocolate liccorice for arms-chocolate liccorice is gross to warn you so i use pretzel stix :) haha- some ppl use cinnamon stix but you can't eat those so i don't
* then an upside down reeses cup for a hat
*cinnamon drops for buttons or chocolate chips I like sometimes :)
* then decorate their little faces however you wish :)
These are an excellent crowd pleaser and BIG hits with the little ones :)
Have Fun :)
Happy Holidays
XOXO
MissSweetTreats <3

BLOGGER REUNION !!!

Hi All,
Thanksgiving!!!!
Had a wonderful Turkey Day !! Hope you all did too :)
Started off with baking numerous delicious pies--- so good!
and of course the Macy's parade :) Tradition for sure !
Enjoyed the 3 F's (Family, Food, and Football) very much !!!
all the cooking and baking and then shopping on top of it made for one CRAZY WEEKEND---
so much happened in my few days away from BloggaLand !!!!

But, speaking of Thanksgiving Cooking we had fried turkey this year--
I was quite sceptacal at first spiting witty comments in my initial disgust about just eating at McDonalds-- America is fat enough and then we take a tradition of home cooked turkey through it out the window and FRY POOR OLD TOM ! UGH
I'm saddened to say I've been dragged to the dark side, because the fried turkey was AMAZING !
Literally melted in your mouth-- as with all my other family recipes I can't let you have this one either :( But if you can get enough info from this---give it a try for Christmas :)
the turkey was injected with a creole butter seasoning (which combined is like a cajun but not to spicy buttery flavor of deliciousness)
and then Tom was rubbed down heavily with a garlic and herb spread-- also fantastic :)
Well let me tell you after all these fabulous flavors were put together and then fried-- I just have to tell you-- one of the best turkeys I have EVER tasted :)

Happy Monday to all -- Don't forget about Cyber Monday -- so kick back with some left-overs in your easy chair and shop shop away :)
Get Shopping <3

XOXO
MissSweetTreats <3

Happy Monday

I was in NYC Friday and I happened to order some beer battered apple and onion rings at a cafe we stopped at-- which is strange because i just recently watched an episode of Giada at home on the Food Network and she showed us how to make these- so when i saw them on the menu I had to order them :)
SOOOO GOOD !
And so simple to make

Beer Battered Apple and Onion Rings


XOXO
Happy Baking
MissSweetTreats <3

Candy Corn Cookie Bark

So I have had a HUGE sweet tooth lately and I've been baking up a storm- Pumpkin Oatmeal Chocolate Chip Cookies and Pumpkin Whoopie Cookies and so much more =)
Even though this is a Halloween sort of theme I don't mind--everyone loves candy corn =)
I was toodeling around some blogs this afternoon and found this recipe on Miss Understood's page and thought I would share it. I will let you know how it is. But how can you go wrong - Candy Corn and Chocolate-- YUM !!!

Candy Corn Cookie Bark

14 to 16 whole Oreos, broken up
1½ cups mini pretzels, broken into pieces
1 lb white chocolate (chocolate wafers work best... try Wiltons or Guittard brand)
1 cup candy corn
brown and orange colored sprinkles
1. Place waxed paper on large cookie sheet. Spread cookies, pretzels and about 3/4 cup of the candy corn into a 13x9-inch rectangle on the waxed paper.
2. Place chocolate in glass measuring cup and heat in microwave for about 1½ minutes. Stir and then microwave for about another 30 seconds until melted and smooth.
3. Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and colored sprinkles. Work quickly before chocolate hardens.
4. Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Store in airtight container.
Yield: About 2 dozen pieces



Emmm Happy Baking :)
XOXO
MissSweetTreats <3

Pumpkin Whoopie Cookie Pies :)

Absolutely Divine- Just in Time for Thanksgiving :)

5 Stars - Heavenly <3>

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 
  
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Just a tip if you want to use fresh pumpkin its better- more work obviously but better :)
Happy Baking
XOXO
MissSweetTreats <3>

Pink Cake Box <3

HOLY CAKES 

CHECK THESE OUT

    
                                                                                                    
                                                                        

Founder: Anne Heap--- Anne is a graduate of the Pastry Arts Program at the French Culinary Institute in NYC.  Since she was six years old Anne has had a love for baking aroused by her mother, and now over 20 years later Anne is a phenomonal pastry chef 

and founder of Pink Cake Box. Anne graduated for Advertising in 2001--baking fresh goodies for co-workers and friends joking that some day she would own her own cookie shop-- and today her success at Pink Cake Box--has opened doors to many clients and corporate events, she has appeared on The Food Network--In Modern Bride Magazine--People Magazine and many others.

(Information: Courtesy of Pink Cake Box.com)

Ohhhh My Goodness !!!

Some of the Most fabulous cakes I have ever seen---- I just love them :)

Take a look---most of the cakes are courtesy of Pink Cake Box

fabulous designers by the way .....

Xoxo 

MissSweetTreats <3>

Savory Soapy Sweet Tooth!

YAY !
If you haven't heard of Bath & Body's line of Temptations Products- you better throw on your parka and go try it !--- The line includes many fabulous scents of 3-in-1 Body Products....
Bubble Bath, Body Wash and Shampoo-- many of the scents are seasonal like my favorites Pumpkin Pie Paradise and Simply Devine Cherry Pie !
These are truly Heaven on Earth-- I've had many compliments in the dorm bathrooms !!!
People can smell them for miles, and the thing is, they really smell like baking Cherry and Pumpkin pie, its devine :)
The soaps work up such a nice lather and leaves you in a silky creamy like state :)
And the best thing is it's Shampoo and Body Wash-- so you won't have fighting scents-- just delicious scents all around :)

You can find them at Bath and Body in store
or online at Limited Times:)
For $12.00...
Other Scrumptious Scents:
Twisted PepperMint
Sassy Strawberry Mint
Pecan Passion
Forever Frosting
Hello Sugar (*NEW) and Fabulous
Spiced Apple
Sugar & Spice
Perfect Peach
ICED TEA TWIST-- one of my favorites !!! <3 smells EXactly like Iced Tea and Lemon :)
Sunset Mango
Pomegranate Martini
Island Coconut
Glittery Gumdrop
Melon Cooler
Beyond Berry
Frozen Daqari
Vanilla Ice Cream <3
Banana Smoothie
Cinnamon Bun Heaven
and more........<3


Happy Bathing
xoxo
MissSweetTreats <3

Yay Cupcakes !

Um Hi ! 

Halloween is just a few days away and who doesn't love cupcakes- well I'll tell ya what I LOVe cupcakes ! 

It's perfect you don't feel obligated to eat a whole cake because it's a tiny cake !

 -- What a clever idea- Kudos to the Cupcake man!! 

Anyway as I've mentioned 100's of times before I LOVE Fall so of course I've been doing some baking lately ! 

Such as Pumpkin Chocolate Chip Oatmeal Cookies a fall FAVORITE in my house, and ever so popular cut-outs-- ghosts-witches- pumpkins you know ! :)

And then my personal Halloween favorite !-- Homemade Peanut Butter Doughnuts with Chocolate frosting :) Delish :)

But as for those recipes--- I can't leak them--- family secrets :)

Anyway so I was like I haven't made a Halloween cake-- so we need to hop on that one :) 

But cake's waste quicker- not as convienent you know--- so i was researching Cupcake decorations and found some favorites :)...... and a few other Holidays as well :)

Happy Baking :)

Xoxo

MissSweetTreats <3

                                     

Perfect Pumpkin Pie

Just in time for Halloween..........I absolutely Love this Recipe :D

Cook Time: 55 Minutes

Ingredients:

• 1 cup pumpkin pureé, canned or fresh cooked
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 eggs, slightly beaten
• 1 cup half-and-half
• 1 9-inch pastry shell, unbaked

Preparation:

Combine pumpkin, sugar, salt, and spices. Add beaten eggs and half-and-half. Blend well. Pour pumpkin mixture into prepared pie shell. BAke at 450° for 10 minutes. Reduce heat to 325°; bake 45 minutes longer, or until a knife inserted in center comes out clean.


MMmmmmm
Enjoy :D
MissSweetTreats <3>

Caramel Crunch Apple Pie

If you love caramel apples in the fall and can't get enough Apple Pie then try this one out---its delicious- but- my personal trick is to sprinkle toffee crunchies on top--- FABULOUS !

INGREDIENTS

• TOPPING:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon ground cinnamon
• PIE:
• 6 cups peeled, sliced baking apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pastry shell
• 28 caramels
• 1 (5 ounce) can evaporated milk

DIRECTIONS

1. Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
2. Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

<3>

XOXO
Happy Baking
let me know how it turns out :)
Miss Sweet Treat <3

Mmmm Fall is Here......

and that means Pumpkin Pie.... a perfect fall dessert, but this one takes the cake ! Or the pie I guess haha... its phenomenal!!!! The candied hazelnut topping is amazing and it fills your home with that beautiful smell of fall that I love sooo much !

INGREDIENTS

Crust:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 tablespoons ice water, or more if needed

Filling:
1 (15 ounce) can pumpkin
3/4 cup light brown sugar, packed
2 teaspoons pumpkin pie spice
2 tablespoons flour
3 eggs, beaten
2 tablespoons Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping:
2 tablespoons flour
1/4 cup light brown sugar, packed
1 tablespoon Frangelico liqueur (optional)
3 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup hazelnuts, peeled and chopped
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DIRECTIONS
Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.
Filling: Preheat oven to 375 degrees F. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent over browning; bake 30 minutes.
Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on a wire rack.

Recipe courtesy of allrecipes.com

Xoxo
Happy Baking :)